Bev Lambert’s Grandmother’s Dill Pickles
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat- Gazette -Kelly Brant
Categories: pickling- dill pickles
Ingredients
- Garlic
- Fresh dill or dill seed
- Sliced jalapeno peppers or sliced red or yellow bell peppers
- Pickling cucumbers, green beans or okra
- 3 cups vinegar
- 3 cup water
- 1/3 cup pickling salt
- 1/2 tsp. alum
Directions
- Pack each sterilized jar with 1 or 2 cloves of garlic, fresh dill, 1 or 2 slices jalapeno or bell pepper and enough cucumbers, green beans or okra to fill jar up to 1 inch of the rim.
- In a saucepan, bring the vinegar, water, pickling salt and alum to a rolling boil. Carefully ladle the hot solution into the jars, filling to 1 inch of rim.
- Immediately place lid on jar, screw down and turn jar upside down. The will seal the jar. leave jars upside down until cool. Turn right side up and press the lid in the middle to be sure it is sealed.